Pumpkin Whoopie Pies with Caramel Pecan Filling

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 cups Marshmallow fluff

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Caramel extract
  • 1 tsp Cinnamon, ground
  • 3/4 cup Crisco butter flavor all vegetable shortening stick
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 3/4 cups Pillsbury best all purpose flour
  • 1 1/4 cups Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Sour cream

Found on laurenslatest.com

Directions

• HEAT oven to 350°F and line two light-colored baking sheets with parchment paper. Set aside.
• MIX Crisco® shortening, sugar and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again. Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.
• WHISK spices, salt, leavenings and flour together in a separate bowl. With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.
• SCOOP batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched. Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.
• Filling:
• WHIP Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting. Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.